Culinary Cuts

While emily is normally our recipe artists, she’s been really business managing orders and the new kid. So I’ve told her I will cook today and it’s Chili Time folks. With Autumn colors changing and SEC football underway it’s a great time for Chili! That’s right from New England to Atlanta, a good day for chili. I haven’t decided what type yet, so I have documented my non-winning chili cook off recipe.

Give Me Some Chili Now

This is the perfect chili dish to serve at your next halftime get together or when you agree to pamper your wife. Serve with grated cheese and chopped onions

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Ingredients

• 3 Tablespoons olive oil

• 2 1/2 cups chopped onion

• 9 large garlic cloves, minced
• 2 pounds of chopped steak (doesn’t matter what type, since you are using CulinaryPrep)

• 1 pound of chopped chicken

• 1/2 envelope taco seasoning or 1/8 cup taco seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

• 2 teaspoons montreal steak seasoning
• 1 15oz can tomato sauce
• 3.5 cups chicken broth or vegetable broth
• 2 6oz can tomato paste

• 2 cans of stewed tomatoes

• 2 sticks of butter

• 1 Texas Mesquite Marinade

• 1 Red Devil BBQ Marinade

Directions

Use your CulinaryPrep to tumble the meat with BOTH marinades, i actually tumble for 25 minutes for this a little much, but it is MY recipe. Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add the meat and cook until brown and the Butter.

Add taco seasoning, basil, oregano, and thyme. Stir 5 minutes.

Get the crazy big pot out - Mix in tomato sauce, chicken broth, mojo sauce, stewed tomatoes and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking (stir more than others, but I’m a little OCD), about 1 and a half hours. In theory you CAN refrigerate until cold then reheat over low when ready to serve, but not in my house.

Get over here dogs!

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